Pat the fish fillets dry with paper towels.

Season both sides generously with salt and pepper.

If the fillets have skin, lightly score the skin with a sharp knife (1–2 shallow cuts).

In a small bowl, combine the lemon zest, minced garlic, chopped parsley, dill, red pepper flakes, smoked paprika, and a pinch of salt. Add the lemon juice and 2 tablespoons olive oil.

If you like a slightly crunchy finish, stir in panko and Parmesan now.

Let the seasoned fish sit at room temperature for 10–15 minutes before cooking.

Pan-Searing: Heat a large ovenproof skillet over medium-high heat. Add 1–2 tablespoons olive oil and let it heat until shimmering.

Place the fillets skin-side down. Press gently with a spatula for 10–15 seconds.

Cook undisturbed for 3–5 minutes until the skin is deeply golden and crisp. Flip and cook the other side for 1–3 minutes.

Transfer to a preheated oven at 400°F (200°C) for 3–5 minutes to finish.

Remove, spoon the herb-lemon mixture over the fillets, and let rest for a minute before serving.

Oven-Roasting: Preheat the oven to 425°F (220°C). Place fillets skin-side up and brush lightly with olive oil. Season with salt and pepper.

Roast for 8–12 minutes depending on thickness.

Remove, spoon over herb-lemon mixture, and let rest briefly.

Scatter rinsed capers over the cooked fish if desired.

Drizzle with extra-virgin olive oil or a small knob of butter.

Add toasted nuts or herbed yogurt for serving.